To force a breast of Veal

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Mince some Veal or Mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs and salt: then prick it up, the breast being filled at the lower end, and stew it between two dishes with some strong broth, white wine, and large mace, then an hour after have sweet herbs picked and stripped, time, sorrel, parsley, sweet Marjoram bruised with the back of a ladle, and put it into your broth with some beef-marrow, and give it a warm; then dish up your breast of Veal, on fine sippets finely carved, broth it, and lay on slic’t lemons, marrow, mace and barberries, and run it over with beaten butter.

If you will have the broth yellow, put saffron into it.